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Spanish Rice And Beans | Easy Vegan Mexican Meal in One Pot

Comforting Spanish Rice And Beans in a bowl for an easy Vegan Mexican Meal.
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This Spanish Rice And Beans recipe makes a rich, one-pot meal with seasoned rice, vegetables, salsa, and beans. It is naturally vegan, gluten-free, and perfect for a quick dinner, side dish, or meal-prep lunch.

Ingredients

Scale
  • 1 tablespoon oil, or vegetable broth if you want to skip oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, chopped
  • 3 to 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Pinch of red pepper flakes
  • Salt and black pepper, to taste
  • 1 1/2 cups uncooked white rice
  • 1 1/4 cups vegetable broth, plus more if needed
  • 1 1/4 cups salsa
  • 1 can kidney beans, drained and rinsed
  • 1/2 cup green olives, halved, optional
  • Fresh cilantro or parsley, for garnish

Instructions

  1. Soak the rice.
    Place the uncooked rice in a bowl and cover it with cold or lukewarm water. Let it sit for at least 10 minutes. If you have extra time, 30 minutes works even better. Then drain the rice well. While it soaks, prepare the onion, garlic, bell pepper, and the rest of the ingredients.
  2. Cook the vegetables.
    Warm the oil in a large skillet or pot over medium heat. Add the diced onion and chopped bell pepper. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add garlic and spices.
    Stir in the minced garlic, cumin, sweet paprika, oregano, smoked paprika, red pepper flakes, salt, and black pepper. Continue cooking for about 1 minute, stirring often so the garlic does not burn. This step deepens the flavor of Spanish Rice And Beans.
  4. Add the rice and liquids.
    Pour in the drained rice, salsa, and vegetable broth. Stir everything together, then bring the mixture to a boil. If you use a rice that needs more time, plan to add a little more broth and salsa during cooking.
  5. Simmer gently.
    Lower the heat to the smallest setting, cover the pot, and let the rice cook for about 15 to 20 minutes. Do not lift the lid and do not stir during this stage. The rice needs steam to finish cooking properly. The exact timing depends on the rice you use, so check the package if needed. Basmati and jasmine finish faster than brown rice.
  6. Finish the dish.
    Turn off the heat and uncover the pot. Taste the rice and adjust the seasoning if needed. Add more salt, black pepper, cumin, or red pepper flakes if you want a bolder flavor. Stir in the beans and olives if you are using them. Finish with chopped cilantro or parsley.
  7. Serve or store.
    Serve Spanish Rice And Beans hot, or let it cool and store it in the refrigerator for later.

Notes

You can use basmati or jasmine rice if you want a faster-cooking option, even though they are not the most traditional choices. Brown rice works too, but it needs more time and more liquid. You can also swap kidney beans for pinto beans or black beans. Leftovers keep well in the refrigerator for up to 3 days.

Find it online: https://irmacooks.com/spanish-rice-and-beans/